Fish Terrine

Name: Fish Terrine
Ingredients: 1 pound haddock fillets; 1 1/2 pints fish stock; 1 ounce butter; 1 ounce white flour Plain; 1 tablespoon milk; 2 eggs separated; 3 ounces double cream; 2 tablespoons fresh parsley Chopped; 1 teaspoon essence Anchovy, up to 2; 1 teaspoon lemon juice up to 2; salt; pepper; 3 tablespoons breadcrumbs Ps fresh white, toasted, up to 4

13 ingredients

6 steps

Ingredients

1 pound haddock fillets
1 1/2 pints fish stock
1 ounce butter
1 ounce white flour Plain
1 tablespoon milk
2 eggs separated
3 ounces double cream
2 tablespoons fresh parsley Chopped
1 teaspoon essence Anchovy, up to 2
1 teaspoon lemon juice up to 2
salt
pepper
3 tablespoons breadcrumbs Ps fresh white, toasted, up to 4

Directions

1

Pre heat the oven to 160C. Poach the fish in the stock until tender. Remove the fish and reserve liquid. Mash the fish until quite smooth.
2

Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Put the milk in a measuring jug and add some of the fish liquid to make 5floz. Stir this into the flour and butter. Keep stirring while you add the fish.
3

Beat the yolks with the cream, add to the fish mixture with the parsley.
4

Season to taste with anchovy essence, lemon juice, salt and pepper.
5

Whip the egg whites until thick. Fold into the fish mixture. Sprinkle the breadcrumbs into an oiled 1lb loaf tin. Add the mixture. Cover with oiled foil and bake in a bain-marie for 1-1 1/4 hours or until set and risen.
6

Serve warm or cold.